International Food Research Journal 20(5): 2287-2292 (2013)

Journal homepage: http://www.ifrj.upm.edu.my

Nutritional composition and amino acid profile of a sub-tropical red seaweed

Gelidium pusillum collected from St. Martins Island, Bangladesh
1*
Siddique, M.A.M., 2Khan, M.S.K. and 3Bhuiyan, M.K.A.
1
Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, 43400 Serdang,
Selangor, Malaysia
2
Bangladesh Fisheries Research Institute, Marine Fisheries and Technology Station,
Coxs Bazar, Bangladesh
3
Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus,
97008 Bintulu, Sarawak, Malaysia

Article history Abstract

Received: 9 February 2013
Received in revised form:
9 March 2013
Accepted: 17 March 2013
Keywords
Red seaweed
Gelidium pusillum
Proximate composition
St. Martins Island
Nutritional fact study has prime importance to make the species edible and commercially
viable to the food consumers. The proximate chemical composition and amino acid profile of
Gelidium pusillum were studied to understand the nutritional status. The red seaweed Gelidium
pusillum was rich in dietary fibre (24.74 1.05%), lipid (2.16 0.61%) and ash content (21.15
0.74%). The mean protein content (11.31 1.02% DW) was within the range of 10-47%
for green and red seaweeds and this range was higher than Gracilaria cornea (5.47% DW),
Gracilaria changgi (6.90% DW) and Eucheuma cottonii (9.76% DW). Gelidium pusillum was
found to contained all the essential amino acids, which accounted for 52.08% of the total amino
acids. Tyrosine (26.2 mg g-1 protein), methionine (15.8 mg g-1 protein) and Lysine (48.3 mg
g-1 protein) were the limiting amino acid of Gelidium pusillum. However, the levels of other
essential amino acids were above the FAO/WHO requirement pattern (EAA score ranged from
1.14 to 1.62). Aspartic and glutamic acids constituted a substantial amount of the total amino
acids (24.68% of total amino acid). The result from this study suggested that Gelidium pusillum
could be utilized as a healthy food item for human consumption.
All Rights Reserved

Introduction are annually harvested and extracted to produce

For the last couple of decades, nutritionists and
food scientists have given much more concentrations
on nutritional evaluation of edible seaweeds (Ratana-
arporn and Chirapart, 2006; Kumari et al., 2010).
Most of the studies were focused on red seaweeds
due to their higher nutritional value compared to other
edible seaweeds (brown and green) (Arasaki and
Arasaki, 1983; Wong and Cheung, 2000; Marinho-
Soriano et al., 2006). Seaweeds have been using as
a part of human diet in China, Japan, Thailand and
South Korea for many years (Mabeau and Fleurence,
1993; Wong and Cheung, 2000). Depends on species,
some seaweeds are generally suitable for making
cool, gelatinous dishes or concoctions (Ito and
Hori, 1989; Manivannan et al., 2009). In general,
seaweeds are considered as low calorie food item,
but rich in vitamin, mineral and dietary fibre (Ito and
Hori, 1989). Seaweeds are also utilized as animal
feed ingredient, row material for fertilizer and as
well as various industrial applications (Mabeau and
Fleurence, 1993; Fleurence, 1999; Ruprez, 2002;
Kumari et al., 2010).
Approximately 1 million tonnes of wet seaweeds
hydrocolloids (McHugh, 2003). In addition, species
belongs to Gelidium are among the most important
agarophytes in the world (Santelices, 1974). About
35 seaweed species are harvested in various regions
contributing to 40-50% of the worlds annual
exploitation of agarophytes (Whyte and Englar,
1981). Some seaweed is used in preparing creams,
puddings, bears, wines, canned fishes etc. (Bold and
Wynne, 1985). Several studies showed that seaweeds
are valuable sources of dietary protein, lipid, fibre,
vitamin and some essential minerals (Mabeau and
Fleurence, 1993; Darcy-Vrillon, 1993; Fleurence,
1999; Novaczek, 2001; Ortiz et al., 2006). Although,
it has always been realized that nutritional fact study
has prime importance to make the species edible and
commercially viable to the consumers (Wong and
Cheung, 2000), the nutritional properties of edible
red seaweeds are poorly studied in Bangladesh.
Gelidium, Porphyra, Palmaria, Gracilaria,
and Eucheuma are the major edible red seaweeds
(McLachlan, 1972), where, Gelidium pusillum is
commonly known as Lohit shoibal in Bangladesh.
This red seaweed species abundantly grows in the
inshore water of St. Martins Island, Coxs Bazar.

*Corresponding author.
Email: tigermomin@yahoo.com
Tel: +60102101971
2288 Siddique et al./IFRJ 20(5): 2287-2292
Local people of St. Martins Island usually do not
consume this species, but they collect it from the
intertidal water by push net or bamboo stick for
their livelihood (Zafar, 2005). About 100 families
of St. Martins Island are engaged in collecting
seaweeds. Collected seaweeds are sun dried on the
sandy beach and export to Myanmar, Singapore and
China (Siddique et al., 2013). Previous study on
proximate composition of Gelidium pusillum is very
scantly and nutritional data on Gelidium pusillum is
not available in the literature. However, proximate
chemical composition and amino acid profile of
Gelidium pusillum are examined in order to provide
more comprehensive nutrient information about this
species.
Materials and Methods
Study area and sampling method
Gelidium pusillum has been collected randomly
by hand-picking from the St. Martins Island, Coxs
Bazar at the time of low-tide during the month of
April - June 2008. The St. Martins Island is situated
in the extreme South-Eastern corner (roughly
between 2034 - 2039 N and 9218 - 9221 E) mixture of sample and H2SO4 was filtered and washed
of Bangladesh which has naturally protected coral
reefs. The average turbidity (Secchi disc) of in-shore
waters of St. Martins Island ranges from 1.5 m to 8.0
m. Water temperature of St. Martins Island ranged
between 22 and 29C (Tomascik, 1997) and salinity
of water fluctuated from 21.0-33.5 PSU throughout
the year (Zafar, 2005). For this study three sampling
stations has been selected at a distance of 200 m in
the Western part of St. Martins Island (see Figure
1). After collection, fresh samples were taken into
plastic jar with ice and brought back to the laboratory
immediately. In the laboratory, samples were washed
by tape water for several times, then gently brushed
and rinsed with distilled water. Finally, samples were
dried with paper tissue and frozen at -20C. The dried
seaweeds were powdered manually using mortar and
pestle and stored in desiccators until the chemical
analysis.
Proximate composition analysis
The proximate chemical composition (protein,
carbohydrate, crude lipid, fibre, ash and moisture
content) of Gelidium pusillum was determined
according to the standard method (AOAC, 2000).
Protein content was analyzed by the Kjeldahl
method. A conversion factor of 6.25 has been used
to convert total nitrogen content into crude protein.
Carbohydrate content was determined as the weight
difference using crude protein, lipid, fibre, moisture
and ash content data (James, 1996). Crude lipid of
Figure 1. Study area and sampling stations in the St.
Martins Island, Bangladesh
the seaweed was extracted from seaweed powder in a
Soxhlet extractor with petroleum ether (Siddique and
Aktar, 2011). After ensuring complete extraction of
crude lipid, petroleum ether was evaporated and the
residue was dried to a constant weight at 105C. To
determine the fibre content of seaweed 2 g samples
were boiled with diluted H2SO4 (0.3 N). Then the
with 200 ml boiling distilled water and NaOH (0.5
N). After washing by boiling distilled water and
acetone the residue was re-extracted and dried at
105C to constant weight. The moisture content was
determined by drying the seaweed samples in an oven
at 120C until a constant weight was obtained and the
ash content was estimated by heating the seaweeds
in a muffle furnace at 550C for 4 h (Siddique et al.,
2013).
Amino acid analysis
Amino acid analysis was carried out by ion-
exchange chromatography. A sub-sample (containing
5.0 mg of protein) was taken for acid hydrolysis. 1
ml of HCl acid (6 N) was taken with the sub-sample
in a vacuum-sealed hydrolysis vials and heated 22 h
at the temperature of 110C. Norleucine was added
to the HCl acid as an internal standard. Few amino
acids such as tryptophan, cystine and cysteine were
completely lost during the acid hydrolysis process.
The tubes were cooled after hydrolysis process
and placed in desiccators with some NaOH pellets
for 5-6 days. Before analysing the amino acids,
the residue was dissolved in a suitable volume of a
sample dilution of Na-S buffer with pH 2.2. Then
the solution was filtered through a 0.22m Millipore
membrane and prepared for amino acids analysis. A
Beckman instrument (model 7300, USA) has been
used for the ion-exchange chromatography. During
the acid hydrolysis process, some ammonia content
 Siddique et al./IFRJ 20(5): 2287-2292
usually comes from the degradation of amino acids
(Mosse, 1990; Yeoh and Truong, 1996). Therefore,
the ammonia content was included in calculation of
protein nitrogen retrieval. The contents of different
amino acids recovered are presented as mg g-1
protein and are compared with the FAO/WHO (1991)
reference pattern. The essential amino acid (EAA)
score was calculated by the following equation:
Essential amino acid score = (mg of EAA in 1 g of test
protein / mg of EAA in 1 g of egg protein) x 100
Statistical analysis
All data were expressed in terms of mean
standard deviation. To estimate the mean percentage
and standard deviation, Statistical Package for Social
Science (SPSS Version 16.0 for windows) was used
in this study.
Results and Discussion
The proximate chemical composition of Gelidium
pusillum are shown in Table 1. The mean protein
content of Gelidium pusillum (11.31 1.02% DW)
was within the range of 10-47% for green and red
seaweeds reported by Fleurence (1999). Several
studies showed that red seaweed contains higher
amount of protein and dietary fibre than that of
some other green and brown algae (Arasaki and
Arasaki, 1983; Ratana-arporn and Chirapart, 2006).
Although, the mean percentage of protein obtained
from Gelidium pusillum was lower than some edible
red algae; e.g. Gracilaria cervicornis (22.96% DW),
Hypnea japonica (19.00%), Hypnea musciformis
(18.64% DW) and Porphyra tenera (34.20% DW),
but it was higher than Gracilaria cornea (5.47% DW),
Gracilaria changgi (6.90% DW) and Eucheuma
cottonii (9.76% DW) (see Table 2). However, the
mean percentage of protein content (11.31 1.02%
DW) recorded from Gelidium pusillum is higher than
the concentrations found in higher plants (Norziah
and Ching, 2000).
Compare to those reported in other edible
seaweeds, the mean percentages of crude lipid (2.16
0.61% DW) and fibre content (24.74 1.05% DW)
of Gelidium pusillum was slightly higher (Table 2).
Edible seaweeds are not considered as a good source
of lipid content as they contain less than 4% of crude
lipid at dry weight basis (McDermid and Stuercke,
2003). The mean percentage of crude lipid (2.16
0.61% DW) obtained from this study is higher than
some edible red seaweeds (Gracilaria cervicornis,
Gelidium pristoides, Porphyra tenera) reported in
previous studies (Arasaki and Arasaki, 1983; Foster
and Hodgson, 1998; Marinho-Soriano, 2006) (Table
2289
Table 1. Proximate chemical composition of Gelidium
pusillum (dry weight basis, n = 9) collected from St.
Martins Island, Bangladesh
Nutrient Gelidium pusillum
Protein (%) 11.311.02
Crude lipid (%) 2.160.61
Carbohydrate (%) 40.642.21
Fibre (%) 24.741.05
Ash (%) 21.150.74
Moisture (%) 10.850.98
Note: Values are expressed as mean standard
deviation, n = 9
2). Siddique et al. (2013) found 1.56% and 1.27%
crude lipid in two subtropical red seaweed Hypnea
pannosa and Hypnea musciformis, respectively from
St. Martins Island, Bangladesh. However, this result
is still lower than the result obtained from Gracilaria
changgi (3.30% DW) (Norziah and Ching, 2000).
The mean percentage of fibre content (24.74 1.05%
DW) of Gelidium pusillum is much higher than other
red seaweeds (Table 2), but this result is similar
with the result found from Gracilaria changgi
(24.70%DW) (Norziah and Ching, 2000). The higher
amount of crude lipid and fibre in Gelidium pusillum
were probably due to the suitable environmental
conditions of St. Martins Island (Haroon et al.,
2000). In Gelidium pusillum, the mean percentage
of Carbohydrate was 40.64 2.21% DW. This result
concurred well with the previous report on Gelidium
pristoides (43.10% DW) and Porphyra tenera
(40.70% DW) (Arasaki and Arasaki, 1983; Foster
and Hodgson, 1998).
The mean percentage of ash contents (21.15
0.74%) found in Gelidium pusillum was similar with
other red seaweeds. In general, high level of ash was
associated with the amount of mineral elements.
Previous studies reported that ash content of seaweed
varies between 8 and 40% (at dry weight basis)
(Mabeau and Fleurence, 1993). The mean percentage
of ash found was comparable to those reported in other
species i.e., Hypnea japonica (22.10% DW), Hypnea
charoides (22.80% DW), Hypnea musciformis
(21.57% DW), Gracilaria changgi (22.70% DW)
(Norziah and Ching, 2000; Wong and Cheung, 2000;
Siddique et al., 2013). Several other studies showed
that the variation in ash content depends on seaweed
species, geographical origins and their method of
mineralization (Nisizawa, 1987; Sanchez-Machado,
2004).
Most of the essential amino acids found in
Gelidium pusillum, which accounted for 52.08% of
the total amino acid [Level of total EAAs (mg/g of
protein)/sum of all measured amino acids (mg/ g
protein) x 100%]. The amino acid profiles and the
essential amino acid scores of Gelidium pusillum
are presented in Table 3. Wong and Cheung (2000)
observed that most of the essential amino acids in
2290 Siddique et al./IFRJ 20(5): 2287-2292

Table 2. Proximate chemical composition of different red seaweed species reported by various authors
(Values are given as percent of dry matter)
Species Protein Lipid Carbohydrate Fibre Ash Moisture Reference
Gelidium pusillum 11.31 2.16 40.64 24.74 21.15 10.85 Present study
Porphyra tenera 34.20 0.70 40.70 4.80 8.70 - Arasaki and Arasaki (1983)
Gelidium pristoides 11.80 0.90 43.10 - 14.00 - Foster and Hodgson (1998)
Eucheuma cottonii 9.76 1.10 26.49 5.91 46.19 10.55 Matanjun et al. (2008)
Gracilaria cervicornis 22.96 0.43 63.12 5.65 7.72 14.33 Marinho-Soriano et al. (2006)
Gracilaria changgi 6.90 3.30 - 24.70 22.70 - Norziah and Ching (2000)
Gracilaria cornea 5.47 - 36.29 5.21 29.06 - Robledo and Freile-Pelegrin (1997)
Hypnea pannosa 16.31 1.56 22.89 40.59 18.65 12.35 Siddique et al. (2013)
Hypnea musciformis 18.64 1.27 20.60 37.92 21.57 11.54 Siddique et al. (2013)
Hypnea japonica 19.00 1.42 4.28 53.2 22.10 9.95 Wong and Cheung (2000)
Hypnea charoides 18.40 1.48 7.02 50.30 22.80 10.90 Wong and Cheung (2000)

Table 3. Amino acid profile (mg g-1 protein) of Gelidium previously (Mabeau et al., 1992; Fleurence, 1999;
pusillum. Values are the average of three determinations Wong and Cheung, 2000). In general, most of the
and figures in parentheses are the essential amino acids seaweeds contain relatively higher amount of free
score amino acids (Ratana-arporn and Chirapart, 2006).
Amino acids Gelidium pusillum FAO/WHO (1991) These amino acids provide different types of flavours
(Present study) requirement pattern
Argininea 62.7 to several edible seaweeds. Glycine and alanine give a
Histidinea 4.6 sweet flavour to edible seaweeds (McLachlan, 1972)
Isoleucinea 42.1 (1.50) 28
Lysinea 48.3 (0.83) 58 and aspartic and glutamic acids were responsible for
Leucinea 75.2 (1.14) 66 the special flavour and taste of seaweeds (Mabeau et
Methioninea 15.8 (1.62) 25
Phenylalaninea 31.9
al., 1992).
Tyrosinea 26.2 (0.97) 63 With the increasing level of education in the
Threoninea 51.5 (1.51) 34 developing countries, people are now more concern
Valinea 44.7 (1.28) 35
Alanineb 51.6 about nutritional value of consumable food items
Aspartic acid b 82.2 (Siddique, 2012; Siddique et al., 2012). Since
Glutamic acid b 108.8
Glycineb 43.4 Gelidium pusillum have good nutritional value,
Prolineb 46.6 available and very cheap in south Asian countries,
Serineb 38.2
Total EAA 403
therefore, it could be considered as a low cost healthy
Total amino acids (g/100 g DW) 9.8 food item for human consumption.
Note: aEAA (essential amino acid); b Non-EAA (non essential amino acid)

some subtropical seaweed (H. japonica, H. charoides
and U. lactuca), which accounted for 42.1-48.4%
of the total amino acids. Furthermore, the levels of
all their essential amino acids were comparable to
those of the FAO/WHO (1991) requirement pattern.
Tyrosine (26.2 mg g-1 protein), methionine (15.8 mg
g-1 protein) and Lysine (48.3 mg g-1 protein) were the
limiting amino acid of Gelidium pusillum. However,
the levels of other essential amino acids in this study
were above the FAO/WHO (1991) requirement (EAA
score ranged from 1.14 to 1.62) (See table 3). With
respect to the FAO/WHO (1991) requirement pattern,
Gelidium pusillum seemed to be able to contribute
adequate levels of total EAA for human.
This study revealed that glutamic and aspartic
acids are the most abundant amino acids in Gelidium
pusillum. A number of studies argued that red
seaweed contains higher percentages of both aspartic
and glutamic acids (Wong and Cheung, 2000;
Loureno, 2002). In Gelidium pusillum, aspartic and
glutamic acids constituted a substantial amount of
the total amino acids (24.68% of total amino acids).
Similar results were reported in various other studies
Conclusion
With respect to the higher level of crude protein
and balanced amino acid profile, Gelidium pusillum
appeared to be an interesting potential source of
plant proteins for human consumption. The higher
level of protein, crude lipid and fibre content of this
red seaweed species has a great food value from
the nutritional and biochemical point of view. The
result of this study suggested that Gelidium pusillum
could be utilized as a healthy food item for human
consumption.
Acknowledgement
The authors wish to thank the two anonymous
reviewers and the editor in chief Professor Dr. Son
Radu for their valuable comments and suggestions
for improving this article.
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